Thanksgiving Dishes - Brussels Sprouts

Thanksgiving Side Dishes

4 Unique Thanksgiving Side Dishes Your Family Will Love

Thanksgiving is a week away and we’re getting excited! We love this holiday for so many reasons – bringing the family together, celebrating traditions, and of course the delicious food! Whether you’re hosting the main event or joining as a guest and seeking a delicious dish to contribute, we have you covered.

Traditionally, the turkey is the star of the show when it comes to Thanksgiving dinner, but we thought we’d give it some competition this year. These 4 side dishes just might steal the spotlight at the dinner table this Thanksgiving with their tasteful flavors and vibrant colors. (Each recipe makes about 6 servings)

Cranberry Walnut Balsamic Brussels Sprouts


    • 4 cups brussels sprouts – halved
    • 1.5 cups dried cranberries
    • 2 Tbs olive oil
    • 4 Tbs maple syrup
    • 2 Tbs chopped garlic
    • 4 Tbs chopped walnuts or nut of choice (optional)
    • 4 Tbs balsamic vinegar
    • Sea Salt to taste
    • ½ cup parmesan grated cheese


    • Preheat oven to 375 degrees
    • Chop brussels sprouts in half, cutting off stems
    • Toss brussels sprouts in bowl with oil, garlic, and nuts
    • Spread out on baking sheet and bake 35-40 mins (flipping/tossing every 10 or so mins)
    • Add balsamic vinegar and maple syrup, re-toss, and bake for another 5-7mins
    • Toss in dried cranberries and top with parmesan cheese


Oven Roasted Sweet Potatoes


    • ½ cup onion
    • Garlic to taste (we like to use 5-6 cloves)
    • 3 large sweet potatoes, cubed (we like to combine both regular orange sweet potatoes and purple sweet potatoes for a gorgeous color combination)
    • 3 Tbs olive oil
    • Pinch of salt, garlic powder, cinnamon


    • Preheat oven to 375 degrees
    • Combine all ingredients and mix together in large bowl
    • Place on baking sheet and bake for 40-45 mins


Chorizo Cornbread Dressing


    • 1 pound fresh Spanish Chorizo
    • 1 medium white onion chopped
    • 1 large carrot chopped
    • 1 celery stalk chopped
    • 3 garlic cloves finely chopped
    • 2 cups crumbled cornbread
    • 1 cup fresh or canned corn
    • ½ cup chicken stock
    • 1 Tbs butter
    • Grated parmesan cheese


    • Preheat oven to 350 degrees
    • Heat large skillet over medium heat and cook chorizo until lightly browned
    • Add onion, carrots, celery, and garlic until browned (about 10 mins)
    • Add crumbled cornbread and gradually pour in stock stirring gently
    • Butter casserole dish and spread stuffing evenly – bake until golden browned on top (about 25 mins)
    • Garnish with parmesan cheese


Maple Roasted Carrots


    • 2-3 garlic cloves finely chopped
    • ¼ cup olive oil
    • ¼ cup pure maple syrup
    • Salt and pepper to taste
    • 2.5 pounds rainbow carrots – tops trimmed and halved
    • 1 lemon sliced


    • Preheat oven to 450 degrees
    • Combine garlic, olive oil, maple syrup, salt and pepper in small bowl and mix
    • Toss carrots and lemon slices in mixture in large baking sheet
    • Roast (tossing occasionally) until carrots are tender (about 30-45 mins)


We also just posted the recipe for our favorite Fall Vegetable Soup that would make a perfect first course to compliment Thanksgiving dinner. Find the recipe here.

Happy Thanksgiving to all!

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